Shrimp and Cabbage Egg Rolls

This shrimp egg roll recipe is one of my favorites. It’s so easy to make and it’s always a hit with my family and friends.

I love the way the flavors come together, and the crunch of the cabbage is the perfect contrast to the tender shrimp.

My version of this easy appetizer is made with tender shrimp and cabbage mixed together with a savory sauce. It’s then rolled up in a crispy wrapper and fried until golden brown.

Served with a dipping sauce on the side, these shrimp egg rolls are sure to be a hit at your next party!

That’s it! Your shrimp egg rolls are ready to enjoy. We hope you love this recipe as much as we do. Be sure to let us know in the comments below how they turn out for you.

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Why we love this recipe

The shrimp and cabbage combination is a winner, and this recipe is perfect for a quick and satisfying meal.

What is the difference between Spring Roll and Egg Roll?

The Spring roll is made from Rice and it is very thin. The egg roll is made from an egg base, is thicker, and fries up crispy.

Which Egg Roll Wrapper is the best to use?

There are many options in stores today. However, I will say that I prefer the Wonton wrapper the best. They do not become soggy when you fill them with wet ingredients.

Which shrimp is the best option to make these?

I would say the best option is raw shrimp. Also I use the small shrimp as they work the best for me in this dish.

Should I use fresh or frozen shrimp?

Either type will work. Be sure that if you use frozen shrimp, it is thawed out completely before use.

How do I keep the egg rolls crispy after cooking?

The egg rolls should be placed on a paper towel-covered wire rack to drain off excess grease. Using just a wire rack is even better, there is nothing holding grease next to the egg roll.

What should I serve with Shrimp and Cabbage Egg Rolls?

There are many options for dips that may be used for these rolls. Plain Soy Sauce, and vinegar are the most common types of dipping to use.

Ingredients:

• Cabbage
• Chinese 5 Spice
• Salt
• Sesame Oil
• Shrimp
• Egg Roll Wraps

How To Make Shrimp and Cabbage Egg Rolls:

Step 1. In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat.

Step 2. In a large mixing bowl, toss in your cabbage, season with 1 teaspoon of Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat.

Step 3. Add the seasoned Cabbage to the saucepan and cook for 3 minutes until the cabbage is softening.

Step 4. Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl.

Step 5. Season your shrimp with salt and freshly ground black pepper only.

Step 6. Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes.

Step 7. Pour the shrimp directly into the cabbage mixture and stir.

Step 8. Lay your egg roll wrapper out with the ends facing towards you

Step 9. Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers

Step 10. Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover

Step 11. Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards.

Step 12. Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure

Step 13. In a large pot, heat oil to 350 degrees F

Step 14. Fry for 2 minutes tops or until golden brown.

Shrimp and Cabbage Egg Rolls

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 25 minutes

Total Time: 40 minutes

Servings: 6

5 from 3 votes

Review Recipe

Ingredients 

• 3 C Cabbage, chopped
• 1 tsp Chinese 5 Spice
• 2 tsp Salt
• 1 T Sesame Oil
• 1 lb Shrimp, peeled & deveined, chopped
• 6 ­-8 Egg Roll Wraps

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Instructions

• In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat
• In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat
• Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening
• Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes
• Season your shrimp with salt and freshly ground black pepper only
• Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes
• Pour the shrimp directly into the cabbage mixture and stir. Refrigerate for an additional 5 minutes 
• Lay your egg roll wrapper out with the ends facing towards you
• Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers
• Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover
• Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards
• Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure
• In a large pot, heat oil to 350 degrees F. Make sure it is enough to cover the egg rolls while they fry 
• Fry for 2 minutes tops or until golden brown 
• Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!

Notes

Nutrition

Serving: 1g | Calories: 464kcal | Carbohydrates: 45g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 179mg | Sodium: 2110mg | Fiber: 5g | Sugar: 2g

Author: Marta

THANKS FOR PINING!

How do I store these egg rolls?

They are best when kept in an airtight container and in the refrigerator. They will last for up to 4 days. These can also be frozen and will last for a couple of months as long as they are sealed in an airtight container.

Can I make these gluten-free?

Yes, if you find gluten-free wrappers, grab them, they can be difficult to find in stores.

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